| chemical senses physiology: Flavor Perception Andrew J. Taylor, Deborah D. Roberts, 2008-04-15 Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists. |
| chemical senses physiology: Anatomy and Physiology J. Gordon Betts, Peter DeSaix, Jody E. Johnson, Oksana Korol, Dean H. Kruse, Brandon Poe, James A. Wise, Mark Womble, Kelly A. Young, 2013-04-25 |
| chemical senses physiology: The Neurology of Olfaction Christopher H. Hawkes, Richard L. Doty, 2009-02-12 Written by two experts in the field, this book provides information useful to physicians for assessing and managing chemosensory disorders - with appropriate case-histories - and summarizes the current scientific knowledge of human olfaction. It will be of particular interest to neurologists, otolaryngologists, psychologists, psychiatrists, and neuroscientists.--BOOK JACKET. |
| chemical senses physiology: Neuromorphic Olfaction Krishna C. Persaud, Santiago Marco, Agustin Gutierrez-Galvez, 2016-04-19 Many advances have been made in the last decade in the understanding of the computational principles underlying olfactory system functioning. Neuromorphic Olfaction is a collaboration among European researchers who, through NEUROCHEM (Fp7-Grant Agreement Number 216916)-a challenging and innovative European-funded project-introduce novel computing p |
| chemical senses physiology: Smell and Taste Disorders Christopher H. Hawkes, Richard L. Doty, 2018-01-25 This is a comprehensive and unique text that details the latest research on smell and taste disorders for use by clinicians and scientists. |
| chemical senses physiology: Neurobiology of Sensation and Reward Jay A. Gottfried, 2011-03-28 Synthesizing coverage of sensation and reward into a comprehensive systems overview, Neurobiology of Sensation and Reward presents a cutting-edge and multidisciplinary approach to the interplay of sensory and reward processing in the brain. While over the past 70 years these areas have drifted apart, this book makes a case for reuniting sensation a |
| chemical senses physiology: The Neural Bases of Multisensory Processes Micah M. Murray, Mark T. Wallace, 2011-08-25 It has become accepted in the neuroscience community that perception and performance are quintessentially multisensory by nature. Using the full palette of modern brain imaging and neuroscience methods, The Neural Bases of Multisensory Processes details current understanding in the neural bases for these phenomena as studied across species, stages of development, and clinical statuses. Organized thematically into nine sub-sections, the book is a collection of contributions by leading scientists in the field. Chapters build generally from basic to applied, allowing readers to ascertain how fundamental science informs the clinical and applied sciences. Topics discussed include: Anatomy, essential for understanding the neural substrates of multisensory processing Neurophysiological bases and how multisensory stimuli can dramatically change the encoding processes for sensory information Combinatorial principles and modeling, focusing on efforts to gain a better mechanistic handle on multisensory operations and their network dynamics Development and plasticity Clinical manifestations and how perception and action are affected by altered sensory experience Attention and spatial representations The last sections of the book focus on naturalistic multisensory processes in three separate contexts: motion signals, multisensory contributions to the perception and generation of communication signals, and how the perception of flavor is generated. The text provides a solid introduction for newcomers and a strong overview of the current state of the field for experts. |
| chemical senses physiology: Chemesthesis Shane T. McDonald, David A. Bolliet, John E. Hayes, 2016-01-15 Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others. |
| chemical senses physiology: Anatomy & Physiology Lindsay Biga, Devon Quick, Sierra Dawson, Amy Harwell, Robin Hopkins, Joel Kaufmann, Mike LeMaster, Philip Matern, Katie Morrison-Graham, Jon Runyeon, 2019-09-26 A version of the OpenStax text |
| chemical senses physiology: Neurobiology of Chemical Communication Carla Mucignat-Caretta, 2014-02-14 Intraspecific communication involves the activation of chemoreceptors and subsequent activation of different central areas that coordinate the responses of the entire organism—ranging from behavioral modification to modulation of hormones release. Animals emit intraspecific chemical signals, often referred to as pheromones, to advertise their presence to members of the same species and to regulate interactions aimed at establishing and regulating social and reproductive bonds. In the last two decades, scientists have developed a greater understanding of the neural processing of these chemical signals. Neurobiology of Chemical Communication explores the role of the chemical senses in mediating intraspecific communication. Providing an up-to-date outline of the most recent advances in the field, it presents data from laboratory and wild species, ranging from invertebrates to vertebrates, from insects to humans. The book examines the structure, anatomy, electrophysiology, and molecular biology of pheromones. It discusses how chemical signals work on different mammalian and non-mammalian species and includes chapters on insects, Drosophila, honey bees, amphibians, mice, tigers, and cattle. It also explores the controversial topic of human pheromones. An essential reference for students and researchers in the field of pheromones, this is also an ideal resource for those working on behavioral phenotyping of animal models and persons interested in the biology/ecology of wild and domestic species. |
| chemical senses physiology: Sensory Systems Aage R. Moller, 2003 Textbook in neuroscience used in teaching undergraduate as well as graduate students for eduction in specialized fields of medicine. A source of information for researchers in neuroscience, psychology, audiology etc. |
| chemical senses physiology: Learning to Smell Donald A. Wilson, Richard J. Stevenson, 2006-06-06 Publisher description |
| chemical senses physiology: The Neurobiology of Olfaction Anna Menini, 2009-11-24 Comprehensive Overview of Advances in OlfactionThe common belief is that human smell perception is much reduced compared with other mammals, so that whatever abilities are uncovered and investigated in animal research would have little significance for humans. However, new evidence from a variety of sources indicates this traditional view is likely |
| chemical senses physiology: Flavour Elisabeth Guichard, Christian Salles, Martine Morzel, Anne-Marie Le Bon, 2016-12-27 This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered. |
| chemical senses physiology: The Principles of Insect Physiology Vincent B. Wigglesworth, 2012-12-06 INSECTS PROVIDE an ideal medium in which to study all the problems of physiology. But if this medium is to be used to the best advantage, the principles and peculiarities of the insect's organization must be first appreciated. It is the purpose of this book to set forth these principles so far as they are understood at the present day. There exist already many excellent text-books of general ento mology; notably those of Imms, Weber, and Snodgrass, to mention only the more recent. But these authors have necessarily been preoccupied chiefly with describing the diversity of form among insects; discussions on function being correspondingly condensed. In the present work the emphasis is reversed. Struc ture is described only to an extent sufficient to make the physiological argument intelligible. Every anatomical peculiarity, every ecological specialization, has indeed its physiological counterpart. In that sense, anatomy, physiology and ecology are not separable. But regarded from the standpoint from which the present work is written, the endless modifications that are met with among insects are but illustrations of the general principles of their physiology, which it is the aim of this book to set forth. Completeness in such a work is not possible, or desirable; but an endeavour has been made to illustrate each physiological characteristic by a few concrete examples, and to include sufficient references to guide the student to the more important sources. The physiology of insects is to some the handmaid of Economic Entomology. |
| chemical senses physiology: Chemical Senses in Feeding, Belonging, and Surviving Paul A. S. Breslin, 2019-07-25 This Element looks at the physiological and social roles of taste and the proximal chemical senses. First, how we perceive food and people when we contact them is discussed. These perceptions help us identify what we are eating and with whom we are present and serves as an analysis of the complex scene. Second, the influence of taste in food choice, metabolism, and nutrition is considered. Next, the impact of taste and the proximal chemical senses in social interactions is examined, including social eating. Then, the role of taste and the proximal chemical senses in emotion is explored. |
| chemical senses physiology: The Senses: A Comprehensive Reference , 2020-09-30 The Senses: A Comprehensive Reference, Second Edition, Seven Volume Set is a comprehensive reference work covering the range of topics that constitute current knowledge of the neural mechanisms underlying the different senses. This important work provides the most up-to-date, cutting-edge, comprehensive reference combining volumes on all major sensory modalities in one set. Offering 264 chapters from a distinguished team of international experts, The Senses lays out current knowledge on the anatomy, physiology, and molecular biology of sensory organs, in a collection of comprehensive chapters spanning 4 volumes. Topics covered include the perception, psychophysics, and higher order processing of sensory information, as well as disorders and new diagnostic and treatment methods. Written for a wide audience, this reference work provides students, scholars, medical doctors, as well as anyone interested in neuroscience, a comprehensive overview of the knowledge accumulated on the function of sense organs, sensory systems, and how the brain processes sensory input. As with the first edition, contributions from leading scholars from around the world will ensure The Senses offers a truly international portrait of sensory physiology. The set is the definitive reference on sensory neuroscience and provides the ultimate entry point into the review and original literature in Sensory Neuroscience enabling students and scientists to delve into the subject and deepen their knowledge. All-inclusive coverage of topics: updated edition offers readers the only current reference available covering neurobiology, physiology, anatomy, and molecular biology of sense organs and the processing of sensory information in the brain Authoritative content: world-leading contributors provide readers with a reputable, dynamic and authoritative account of the topics under discussion Comprehensive-style content: in-depth, complex coverage of topics offers students at upper undergraduate level and above full insight into topics under discussion |
| chemical senses physiology: The Senses of Fish Gerhard von der Emde, Joachim Mogdans, B.G. Kapoor, 2012-12-06 Fish comprise more than 50% of all living vertebrates and are found in a wide range of highly diverse habitats like the deep sea, the shoreline, tide pools, tropical streams and sweetwater ponds. During evolution, the senses of fish have adapted to the physical conditions of the environment in which different species live. As a result, the senses of fish exhibit a remarkable diversity that allows different species to deal with the physical constraints imposed by their habitat. In addition, fish have evolved several `new' sensory systems that are unique to the aquatic environment. In this book, examples of adaptation and refinement are given for six sensory systems: The visual system, The auditory system, The olfactory system, The mechanosensory lateral line system, The taste system, The electrosensory system. In each case, the environmental conditions under which a particular group of fish lives are analyzed. This is followed by a description of morphology and physiology of the sensory system and by an evaluation of its perceptional capabilities. Finally, the sensory adaptations to the particular conditions that prevail in the habitat of a species are highlighted. The various examples from different groups of fish presented in this book demonstrate the impressive capability of fish sensory systems to effectively overcome physical problems imposed by the environment. |
| chemical senses physiology: Molecular Basis of Odor John E. Amoore, 1970 |
| chemical senses physiology: Tasting and Smelling Gary K. Beauchamp, Linda Bartoshuk, 1997-09-05 Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology. |
| chemical senses physiology: Sensory Evolution on the Threshold J. G. M. Thewissen, Sirpa Nummela, 2008-02-04 Ranging from crocodiles and penguins to seals and whales, this synthesis explores the function and evolution of sensory systems in animals whose ancestors lived on land. It explores the dramatic transformation of smell, taste, sight, hearing, and balance that occurred as lineages of reptiles, birds, and mammals returned to aquatic environments. |
| chemical senses physiology: On the Sensations of Tone as a Physiological Basis for the Theory of Music Hermann von Helmholtz, 1885 |
| chemical senses physiology: Fundamentals of Sensory Physiology Robert F. Schmidt, 2012-12-06 Since 1978 this textbook, to the gratification of its authors and publisher, has found an undiminished readership. Recent research in sensory physiology has progressed so rapidly that this third edition, like the second, has required thorough revision. The understanding of pain, in particular, has increased to a remarkable degree. This development is reflected here in the appearance, for the first time, of a chapter devoted entirely to the subject Nociception and Pain. In view of the great clinical significance of pain, it seemed necessary to broaden the scope of the discussion, so that in addition to the aspects directly related to sensory physiology consideration is given to the pathophysiology, pharmacology and psychology of pain. The chapters present in earlier editions have also been carefully reexamined and, where necessary, revised and extended. Most of the illustrations provided for the first edition by the Stuttgart studio Gay & Benz have been retained. Some required alteration or replacement, and a number of new illustrations have been added. For the meticulous skill with which she transformed our ideas into graphs and drawings, we are most grateful to Mrs. Regine Gattung-Petith. |
| chemical senses physiology: Bees Karl von Frisch, 2014-08-06 Over half a century of brilliant scientific detective work, the Nobel Prize-winning biologist Karl von Frisch learned how the world, looks, smells, and tastes to a bee. More significantly, he discovered their dance language and their ability to use the sun as a compass. Intended to serve as an accessible introduction to one of the most fascinating areas of biology, Bees (first published in 1950 and revised in 1971), reported the startling results of his ingenious and revolutionary experiments with honeybees.In his revisions, von Frisch updated his discussion about the phylogenetic origin of the language of bees and also demonstrated that their color sense is greater than had been thought previously. He also took into consideration the electrophysiological experiments and electromicroscopic observations that have supplied more information on how the bee analyzes polarized light to orient itself and how the olfactory organs on the bee's antennae function.Now back in print after more than two decades, this classic and still-accurate account of the behavior patterns and sensory capacities of the honeybee remains a book written with a simplicity, directness, and charm which all who know him will recognize as characteristic of its author. Any intelligent reader, without scientific training, can enjoy it.—Yale Review |
| chemical senses physiology: Food Flavours Carolyn Fisher, Thomas R Scott, 2020-05-16 How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf. |
| chemical senses physiology: Olfaction, Taste, and Cognition Catherine Rouby, Benoist Schaal, Danièle Dubois, Rémi Gervais, A. Holley, 2002-10-28 The human body has developed complex sensory processing systems which manifest themselves in our emotions, memory, and language. This book examines such olfactory and gustatory cognition. Leading experts have written chapters on many facets of taste and smell, including odor memory, genetic variation in taste, and the hedonistic dimensions of odors. |
| chemical senses physiology: The Measurement of Sensation Donald Richard John Laming, 1997 The publication in 1957 of S.S. Stevens' famous paper, On the psychophysical law, ignited a controversy which has continued ever since relating to people's subjective judgements of physical reality. Why is it that the perception of sensation can diverge so sharply from the magnitude of thestimulus? How should sensation be measured? Donald Laming brings together a diversity of ideas and a wealth of experimental evidence, and provides a challenging new perspective on the question which has fragmented the research community for nearly 40 years. |
| chemical senses physiology: Fish Chemoreception T.J. Hara, 2012-12-06 This book describes in general how the chemosensory systems of fish function at various levels. In many ways, fish are typical vertebrates differing only slightly from other vertebrates including humans. In other ways, their aquatic environment imposes strict requirements or offers unique opportunities which have resulted in some unusual functions having no counterpart in higher vertebrates. This new volume is necessitated by advances in many vital areas as the field of chemical senses continues to grow at a rapid pace. Most significant is the application of the contemporary electrophysiological technique of patch-clamping, recognition of a second messenger system in chemosensory transduction processes and the identification of hormonal pheromones in fish reproductive behaviour. The last major synthesis of our knowledge about fish chemoreception, Chemoreception in Fishes, was published ten years ago (Elsevier, Amsterdam, 1982). In that volume four aspects of fish chemoreception, Le. morphology of the peripheral chemoreceptors. primary sensory processes, roles in behaviour, and its interactions with environment, were discussed. This book is intended to be helpful to students, scientists and aquacul turists not only as a source book but also as a textbook on chemical senses. |
| chemical senses physiology: Cephalopod Behaviour Roger T. Hanlon, John B. Messenger, 2018-03-22 A fully updated overview of the causation, function, development and evolution of cephalopod behaviour, richly illustrated in full colour. |
| chemical senses physiology: Taste Chemistry R.S. Shallenberger, 2012-12-06 The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry. |
| chemical senses physiology: Medical Neurobiology Peggy Mason, 2017 This textbook guides the medical student, regardless of background or intended specialty, through the anatomy and function of the human nervous system. In writing specifically for medical students, the author concentrates on the neural contributions to common diseases, whether neurological or not, and omits topics without clinical relevance. |
| chemical senses physiology: Chemosensory Transduction Frank Zufall, Steven D. Munger, 2016-02-18 Written by leaders in the field of chemosensation, Chemosensory Transduction provides a comprehensive resource for understanding the molecular mechanisms that allow animals to detect their chemical world. The text focuses on mammals, but also includes several chapters on chemosensory transduction mechanisms in lower vertebrates and insects. This book examines transduction mechanisms in the olfactory, taste, and somatosensory (chemesthetic) systems as well as in a variety of internal sensors that are responsible for homeostatic regulation of the body. Chapters cover such topics as social odors in mammals, vertebrate and invertebrate olfactory receptors, peptide signaling in taste and gut nutrient sensing. Includes a foreword by preeminent olfactory scientist Stuart Firestein, Chair of Columbia University's Department of Biological Sciences in New York, NY. Chemosensory Transduction describes state-of-the-art approaches and key findings related to the study of the chemical senses. Thus, it serves as the go-to reference for this subject for practicing scientists and students with backgrounds in sensory biology and/or neurobiology. The volume will also be valuable for industry researchers engaged in the design or testing of flavors, fragrances, foods and/or pharmaceuticals. - Provides a comprehensive overview for all chemosensory transduction mechanisms - Valuable for academics focused on sensory biology, neurobiology, and chemosensory transduction, as well as industry researchers in new flavor, fragrance, and food testing - Edited by leading experts in the field of olfactory transduction - Focuses on mammals, but lower vertebrates and invertebrate model systems are also included |
| chemical senses physiology: Handbook of Sensory Physiology. V. 1-.: no. 1. Chemical senses, pt. 1. Olfaction , 1971 |
| chemical senses physiology: Taste and Smell Dietmar Krautwurst, 2016-12-29 Medicinal chemistry is both science and art. The science of medicinal chemistry offers mankind one of its best hopes for improving the quality of life. The art of medicinal chemistry continues to challenge its practitioners with the need for both intuition and experience to discover new drugs. Hence sharing the experience of drug research is uniquely beneficial to the field of medicinal chemistry. Drug research requires interdisciplinary team-work at the interface between chemistry, biology and medicine. Therefore, the topic-related series Topics in Medicinal Chemistry covers all relevant aspects of drug research, e.g. pathobiochemistry of diseases, identification and validation of (emerging) drug targets, structural biology, drugability of targets, drug design approaches, chemogenomics, synthetic chemistry including combinatorial methods, bioorganic chemistry, natural compounds, high-throughput screening, pharmacological in vitro and in vivo investigations, drug-receptor interactions on the molecular level, structure-activity relationships, drug absorption, distribution, metabolism, elimination, toxicology and pharmacogenomics. In general, special volumes are edited by well known guest editors. |
| chemical senses physiology: The Oxford Handbook of Philosophy of Perception Mohan Matthen, 2015 The Oxford Handbook of the Philosophy of Perception is a survey by leading philosophical thinkers of contemporary issues and new thinking in philosophy of perception. It includes sections on the history of the subject, introductions to contemporary issues in the epistemology, ontology and aesthetics of perception, treatments of the individual sense modalities and of the things we perceive by means of them, and a consideration of how perceptual information is integrated and consolidated. New analytic tools and applications to other areas of philosophy are discussed in depth. Each of the forty-five entries is written by a leading expert, some collaborating with younger figures; each seeks to introduce the reader to a broad range of issues. All contain new ideas on the topics covered; together they demonstrate the vigour and innovative zeal of a young field. The book is accessible to anybody who has an intellectual interest in issues concerning perception. |
| chemical senses physiology: Fundamentals of Sensory Perception / Making Sense in Psychology Pack Avi Chaudhuri, 2012-08-01 This comprehensive introduction to the senses explains how physical stimuli are transformed into signals in the nervous system and how the brain uses those signals to understand the world. Whereas most texts in the field begin by covering vision, this trailblazing work offers students a solidgrounding in the principles of perceptual measurement and the biological mechanisms that make perception possible before introducing the somatosensory and then the olfactory system. This innovative presentation ensures that students have a firm grasp of the basics before they approach thecomplexities of hearing and vision, making Fundamentals of Sensory Perception an indispensable introduction to sensation and perception. |
| chemical senses physiology: Neuroenology Gordon M. Shepherd, 2016-11-22 In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate. |
| chemical senses physiology: Taste and Smell Disorders Allen M. Seiden, 1997 Approximately two million Americans suffer from taste & smell disorders. This much-needed book provides complete information on the pathophysiology, anatomy, biochemistry, patient evaluation, & treatment of chemosensory disorders. More than a dozen new topics are covered, including: |
| chemical senses physiology: Chemical Senses Joseph G. Brand, John H. Teether, Robert H. Cagan, Morley R. Kare, 2021-05-30 This book focuses on the initial biochemical and biophysical aspects of taste and olfaction. It is intended for a wide audience, both those already familiar with the chemical senses and those biochemists and neuro-biologists interested in gaining an appreciation of this rapidly expanding discipline. |
| chemical senses physiology: Biology for AP ® Courses Julianne Zedalis, John Eggebrecht, 2017-10-16 Biology for AP® courses covers the scope and sequence requirements of a typical two-semester Advanced Placement® biology course. The text provides comprehensive coverage of foundational research and core biology concepts through an evolutionary lens. Biology for AP® Courses was designed to meet and exceed the requirements of the College Board’s AP® Biology framework while allowing significant flexibility for instructors. Each section of the book includes an introduction based on the AP® curriculum and includes rich features that engage students in scientific practice and AP® test preparation; it also highlights careers and research opportunities in biological sciences. |
Smell and Taste: The Chemical Senses - Weizmann Institute of …
In this chapter we consider how odor and taste stimuli are detected and how they are encoded in patterns of neural signals transmitted to the brain. In recent years much has been learned …
Chapter 15: The Chemical Senses - University of Washington
The Physiology of Flavor Perception • Responses from taste and smell are first combined in the orbital frontal cortex (OFC) • OFC also receives input from the primary somatosensory cortex …
Human Physiology/Senses - Saylor Academy
Gustation and olfaction are chemical senses because the receptors they contain are sensitive to the molecules in the food we eat, along with the air we breath. In humans, the sense of taste is …
Human Anatomy & Physiology II - Dr. Sullivan Unit III – The …
SPECIAL SENSES: Smell, Taste, Vision, Hearing, Equilibrium VI. Olfaction: Smell a) Smell and taste are chemical senses. Both sensations arise from chemical reactions of molecules with …
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The chemical senses Jay A. Gottfried, Dana M. Small, and David H. Zald 6.1. Introduction While the orbitofrontal cortex (OFC) receives information from all sensory modalities, it is most …
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Senses, and the Chemical Senses This multimedia product and its contents are protected under cop yright law. The following are prohibited by law: •any public performance or display, …
The Chemical Stimulus and Its Detection - eisthenlab.com
chemical senses is that researchers do not know which properties of the stimulus are relevant for detection and perception. In this article, we explain what we do and do not know about the …
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The chemical senses impact on many traditional academic dis ciplines including chemistry, biology. physiology, nutrition, anatomy, clini cal medicine and psychology.
The Senses Chemical senses - Duke University
Taste receptor cells in the tongue detect chemicals associated with five basic taste qualities: umami (meat flavor), salt, sour, sweet, and bitter. Their areas of distribution overlap and …
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chemical irritation (the common chemical sense), and temperature. In this chapter, the contribution of taste and smell will be discussed. In the first sections, basic anatomy and …
Physiology of Taste and Smell - WordPress.com
Physiology of Taste •In order to be tasted, a chemical: •Must be dissolved in saliva •Must contact gustatory hairs •Binding of the food chemical: •Depolarizes the taste cell membrane, receptor …
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From a sensory biology point of view, life in water places certain restrictions on mammals. Vision, hearing, and the tactile senses all function somewhat differently in water than they do in air,...
Chapter 16: The Special Senses - Archive.org
The Special Senses 1. Describe the structures of the Special Senses 2. Explain the pathways of sound in the ear and light in the eye 3. Identify, describe, and discuss the receptors and neural …
Our Chemical Senses : Olfaction - UW Faculty Web Server
In addition to covering the anatomy and physiology of the system, discuss concepts such as olfactory fatigue, smells and memories, things that affect our sense of smell, and other topics …
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For all species, the special senses of smell and taste provide critical information about the environment. Known collectively as the ‘‘chemical senses’’ because of their ability to detect …
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In humans, the chemical senses represented by olfaction (the sense of smell), gustation (the sensory system responsible for taste), and other complimentary senses allow us to monitor …
Sensation & Perception, 4e - San José State University
Odor: The translation of a chemical stimulus into a smell sensation. Odorant: A molecule that is defined by its physiochemical characteristics, which are capable of being translated by the …
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How are the different features of olfactory stimuli represented in the brain? What is the smell? Where is it coming from? How strong is it? How do OSNs detect odorant molecules? Each …
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In this chapter, we first introduce the chemosensory systems of tetrapods, then focus on their structure and function in amphibians. Tetrapods possess three major chemosensory systems, …
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MECHANICAL SENSES THE SIMPLEST mechanical sense is that of touch. This may be subserved by (i) receptors of contact projecting from the surface of the body, (ii) sense organs …
Smell and Taste: The Chemical Senses - Weizmann Institute …
In this chapter we consider how odor and taste stimuli are detected and how they are encoded in patterns of neural signals transmitted to the brain. In recent years much has been learned …
Chapter 15: The Chemical Senses - University of Washington
The Physiology of Flavor Perception • Responses from taste and smell are first combined in the orbital frontal cortex (OFC) • OFC also receives input from the primary somatosensory cortex …
Human Physiology/Senses - Saylor Academy
Gustation and olfaction are chemical senses because the receptors they contain are sensitive to the molecules in the food we eat, along with the air we breath. In humans, the sense of taste is …
Human Anatomy & Physiology II - Dr. Sullivan Unit III – The …
SPECIAL SENSES: Smell, Taste, Vision, Hearing, Equilibrium VI. Olfaction: Smell a) Smell and taste are chemical senses. Both sensations arise from chemical reactions of molecules with …
The chemical senses
The chemical senses Jay A. Gottfried, Dana M. Small, and David H. Zald 6.1. Introduction While the orbitofrontal cortex (OFC) receives information from all sensory modalities, it is most …
PowerPoint Lecture Outline Chapter 7: Audition, the Body …
Senses, and the Chemical Senses This multimedia product and its contents are protected under cop yright law. The following are prohibited by law: •any public performance or display, …
The Chemical Stimulus and Its Detection - eisthenlab.com
chemical senses is that researchers do not know which properties of the stimulus are relevant for detection and perception. In this article, we explain what we do and do not know about the …
Chemical Senses; Receptor Events and Transduction in Taste …
The chemical senses impact on many traditional academic dis ciplines including chemistry, biology. physiology, nutrition, anatomy, clini cal medicine and psychology.
The Senses Chemical senses - Duke University
Taste receptor cells in the tongue detect chemicals associated with five basic taste qualities: umami (meat flavor), salt, sour, sweet, and bitter. Their areas of distribution overlap and …
6 The chemical senses - Springer
chemical irritation (the common chemical sense), and temperature. In this chapter, the contribution of taste and smell will be discussed. In the first sections, basic anatomy and …
Physiology of Taste and Smell - WordPress.com
Physiology of Taste •In order to be tasted, a chemical: •Must be dissolved in saliva •Must contact gustatory hairs •Binding of the food chemical: •Depolarizes the taste cell membrane, receptor …
Comparative Anatomy and Physiology of Chemical Senses in …
From a sensory biology point of view, life in water places certain restrictions on mammals. Vision, hearing, and the tactile senses all function somewhat differently in water than they do in air,...
Chapter 16: The Special Senses - Archive.org
The Special Senses 1. Describe the structures of the Special Senses 2. Explain the pathways of sound in the ear and light in the eye 3. Identify, describe, and discuss the receptors and neural …
Our Chemical Senses : Olfaction - UW Faculty Web Server
In addition to covering the anatomy and physiology of the system, discuss concepts such as olfactory fatigue, smells and memories, things that affect our sense of smell, and other topics …
Basic anatomy and physiology of olfaction and taste
For all species, the special senses of smell and taste provide critical information about the environment. Known collectively as the ‘‘chemical senses’’ because of their ability to detect …
Anatomy, Physiology, and Neurobiology of Olfaction
In humans, the chemical senses represented by olfaction (the sense of smell), gustation (the sensory system responsible for taste), and other complimentary senses allow us to monitor our …
Lecture 9 – Olfaction (Chemical senses 2)
How are the different features of olfactory stimuli represented in the brain? What is the smell? Where is it coming from? How strong is it? How do OSNs detect odorant molecules? Each …
Sensation & Perception, 4e - San José State University
Odor: The translation of a chemical stimulus into a smell sensation. Odorant: A molecule that is defined by its physiochemical characteristics, which are capable of being translated by the …
Chapter VII Sense Organs: Mechanical and Chemical Senses
MECHANICAL SENSES THE SIMPLEST mechanical sense is that of touch. This may be subserved by (i) receptors of contact projecting from the surface of the body, (ii) sense organs …
Comparative Anatomy and Physiology of Chemical Senses in …
In this chapter, we first introduce the chemosensory systems of tetrapods, then focus on their structure and function in amphibians. Tetrapods possess three major chemosensory systems, …
